Toastmaster TMFE15 Handy Frying Chart, Time In, Food, Coating, Procedure, Temp, Minutes, Potatoes

HANDY FRYING CHART

					TIME IN
FOOD	COATING	PROCEDURE	TEMP		MINUTES
POTATOES
Standard French Fries		Cut in uniform pieces 1/2”		350°	5-7
Blanch Only		square the long way		350°	3-1/2
Brown Only				350°	3-1/2
Long Branch		Cut in uniform pieces 3/4”
		square the long way		350°	7-10
Julienne (shoe string)		Cut in uniform pieces 1/8”
		to 1/4” square the long way		350°	3-6
Chips		Soak in cold running water
		until water does not run milky		350°	2-3
CHICKEN
Large Pieces	Batter or	Some prefer rolling in		325°	9-1l
Small Pieces	Breading	seasoned flour, dipping in egg		340°	7-10
Pre-cooked		wash, and frying		350°	3-4
FISH
Fillets (Large)	Breading	Select fillets of uniform		350°	4
Fillets (Small)	or Batter	size, skin out and dry.		350°	3
Oysters	Breading	Use Oyster liquor in batter
	or Batter	or breading		350°	5
Clams	Batter			350°	1
Scallops	Breading			350°	4
Shrimp	Batter	Some prefer soaking 1/2 hour
		in cold seasoned milk		350°	3
Smelts	Breading	Cut spinal cord several		350°	4
		places to prevent curling
MEATS
Chicken Fried Steak	Breading	Sever all connecting membranes
		at one inch intervals to prevent
		curling		360°	3-4
Cutlets	Breading			350°	3-4
Chops	Breading			340°	3-4
Meat Balls	Breading or
	rolled in flour			340°	4-6
Brains	Breading			340°	3-5
VEGETABLES
Asparagus	Batter or crumbs	Pre-cook in salted water		350°	3
Cauliflower	Batter or crumbs	Pre-cook and separate flowers		350°	3
Egg Plant	Crumb Breading	Peel, cut cross-wise into 1/4”
		slices		350°	3
Onions	Light batter	Slice thin, soak in milk for
		two hours		350°	3
FRITTERS
Fruit (bananas, pineapples, apricots, berries)		Serve with fruit juice		350°	3-5
Corn	Batter	Serve with syrup or jelly		350°	3-5
Vegetable (peas, green beans)		Serve with tomato cheese sauce		350°	5-8
MISCELLANEOUS
Croquettes	Breading			360°	3
Chinese Noodles				375°	1-2
French Toast				375°	1
DOUGHNUTS
Cake				375°	1-1/2 - 2
Yeast, raised				375°	1